Paleo Diet and Paleolithic Diet Questions & Answers

Question

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Hi all. My question is whether there is a significant amount of PUFAs, et.al. in animal collagen? Specifically pig and chicken skin/cartilage. I have easy access to lots of this substance but am wondering if it is worth the potential detriments to routinely consume? I am thinking that consuming 1 oz. of collagen in this form(skin, catilage-cooked) with each meal would be great for the joints and health. Given the high Omega-6 ratio, et.al in chicken and pig fat would this 'transfer over' to the collagen yielding enough of a load of hormones et.al to be significant RE: inflammation, endocrine state? Those 30 lbs. of pig's feet in the freezer are begging to be picked clean of their skin/collagen...

flag	asked Apr 19 2011 at 23:05 PersonMan

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depends what the animal ate......go find out and re post and I will answer you. Give me a total breakdown of the animals diet for its entire life span until it was sacrificed for you. – The Quilt Apr 19 2011 at 23:06

30 lbs of pigs feet? :S – Matt Apr 19 2011 at 23:09

Factory-raised animals fresh from the killing floors in Sunny Manitoba, Canada(Country Meat out of Steinbach, MB). 30 lbs. in a big freezer for 1/3 of the year. – PersonMan Apr 19 2011 at 23:21

I once saw a sow eat a whole chicken, feathers and all, which quite put me off of pork for several months. – DudleyP Apr 20 2011 at 19:08

Kamal · Answer 1 · 2011-04-19 23:13:18Z UTC

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Short answer, yes. (PUFA in skin, not collagen)

Skin has lots of omega-6. When supplement companies make gelatin/collagen supplements, they extract the protein out of the mix and make it into a powder.

I don't see the need to consume one ounce of cartilage with each meal though. You might, perchance, be overthinking things a bit?

answered Apr 19 2011 at 23:13

Kamal♦
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Thanks for the response. Is 4 oz. really too much? Its in like skin as they say... P.S I never overthink, simply think over(a, b, c...n)... – PersonMan Apr 19 2011 at 23:20

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...I don't know! – Kamal♦ Apr 19 2011 at 23:28

Aughra · Answer 2 · 2011-04-19 23:53:26Z UTC

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Why not make a broth out of them and skim the fat off? Then you'll get all the good gelatin w/o the pufa's

answered Apr 19 2011 at 23:53

Aughra
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	Do you have a recipe for the broth? (I'm sure I coul;d research it but...) – PersonMan Apr 20 2011 at 1:04
	cold water to cover the feet, a tablespoon of apple cider vinegar, bring to boil and then simmer for as long as possible - 4 hours or more - the broth which results can be flavoured with whatever vegetables and herbs you desire - then filter at end of cooking for storage – DudleyP Apr 20 2011 at 19:21
	Is 4 hours enough? All the recipes I've read recommend 18–24 hours of simmering. – jake3_14 Jan 24 at 0:10

becker · Answer 3 · 2011-04-20 00:46:47Z UTC

There is exactly 0 PUFA in collagen. It's pure amino acids (glycine, lysine, arginine, if I remember correctly) with some extra -OH groups tossed in for superstructural integrity between collagen fibers.

The cartilage should have a negligible amount, if any. Cartilage is mostly a proteinaceous secretion from cells embedded within the cartilage.

The skin will contain a significant amount of PUFAs as it contains a significant amount of lipids. Not sure how much of this leeches out into stock, but you could always chill the stock and throw away the fat that freezes at the top to take care of this issue. If you make beef stock, save that fat. Free, extra-rich tallow with a favorable 3:6!

collagen and PUFAs, Omega-6 FFAs, hormones

3 Answers